Real Recipes From Real Home Cooks ®

roasted stuffed zucchini & summer squash

★★★★★ 2
a recipe by
Catherine Lachance
Old Orchard Beach, ME

These are easy, yummy and you can bake them in the oven alongside your main dish. You will want one zucchini and one summer squash for every two people. Leftovers reheat very well in the microwave.

Blue Ribbon Recipe

A simple zucchini recipe with simple ingredients that tastes amazing! Even if you don't like mushrooms, zucchini, and summer squash, this recipe may convert you. Cheesy and full of Italian flavor, this is a very filling side dish. It could be served as a light summertime dinner, too.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 2 but multiply as needed.
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For roasted stuffed zucchini & summer squash

  • 1
  • 1
    summer squash
  • 8
  • 2-4 Tbsp
    olive oil
  • 1 tsp
    Italian seasoning
  • salt and pepper, to taste
  • 2 Tbsp
    grated Parmesan cheese
  • 3/4 - 1 c
    pizza cheese

How To Make roasted stuffed zucchini & summer squash

  • Squash and zucchini cut in half lengthwise.
    Preheat oven to 350 degrees. Cut each squash lengthwise.
  • Zucchini and squash placed in an oiled dish.
    Place some oil in the bottom of a roasting pan. Add the squash cut side up.
  • Seasoning the zucchini and squash.
    Season the squash.
  • Roasting the squash and the zucchini.
    Roast open side facing up for about 10-15 minutes.
  • Sliced mushrooms on a cutting board.
    While they are cooking, slice mushrooms.
  • Piercing the zucchini and summer squash with a fork.
    Pull them from the oven. Pierce squash with a fork. They should be roughly half-cooked before you start the next step.
  • Sprinkling the zucchini and squash with Parmesan cheese.
    Sprinkle with Parmesan cheese.
  • Sliced mushrooms on top of the zucchini and squash.
    Fan mushroom slices lengthwise, overlapping some so they are covered from one end to the other. Generally, two mushrooms per squash seem to work.
  • Shredded cheese sprinkled on top.
    Top with pizza cheese. I use the blends but you can use straight mozzarella. I am conservative with the cheese because I am trying to watch my calories. (Non-fat cheese does not melt worth anything.)
  • Continuing to cook the squash and melt the cheese.
    Return to oven and cook another 10-15 minutes. Cheese should be melted, slightly brown and squash should pierce easily.
  • Roasted Stuffed Zucchini & Summer Squash on a plate.
    I eat one half of the zucchini and one half of summer squash in a sitting. I usually skip any other veggies when I cook these as they are quite filling.
  • 12
    The roasting temp on this is flexible. You can go up or down 25 degrees to multitask with another dish for the same meal.